Self-Raising Flour
Self-raising flour is milled from a blend of hard and soft wheats. Self-raising flour already contains raising agents which gives a nice rise to baked goods, so you do not need to add this into your mixture. You can also make your own self raising flour by adding 2 level teaspoons of baking powder to every 100g of plain flour. We suggest sieving both of these ingredients and stirring until they are well mixed.
Best for: cakes such as sponges, and scones, some biscuits and suet pastry.
Why not try: Organic Self Raising White Flour and Organic Stoneground Self Raising Wholemeal Flour.

And with hard wheat varieties we make:
Strong Flour
Strong flour, also commonly known as strong bread flour, is made from hard wheat varieties. It contains more gluten than other types of flour which gives it its elasticity and enables the dough to rise with a good structure. Rather than fortifying the flour by adding refined gluten, at Doves Farm we blend our home-grown varieties of wheat with imported hard wheat to give the best results when baking bread.
Also known as: bread flour.
Best for: yeast cookery and enriched doughs. Strong White flour is also used for choux pastry and filo pastry.
Why not try: Organic Strong White Bread Flour.
www.dovesfarm.co.uk